کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5541119 | 1553656 | 2017 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hydration of casein micelles and caseinates: Implications for casein micelle structure
ترجمه فارسی عنوان
هیدراسیون میسلیهای کازئین و کازئینات: اثرات ساختار میسلی کازئین
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
By studying the hydration of casein micelles using a variety of techniques, a distinction could be made between water that appeared bound by the protein (â¼0.5 g gâ1 protein), water associated with the κ-casein brush (â¼1.0 g gâ1 protein) and water entrapped in the casein micelles (â¼1.8 g gâ1 protein), yielding a total micellar hydration of â¼3.3 g gâ1 protein, in line with casein micelle voluminosity derived from intrinsic viscosity measurements. For caseinate particles, however, the main contributor to intrinsic viscosity was not protein hydration but the non-spherical particle shape. These non-spherical particles in caseinate are likely to be naturally present as primary casein particles (PCP) in casein micelles. PCP could be used to build casein micelles by controlled introduction of micellar salts. Based on the findings of this study, casein micelles could be described as a porous network of non-spherical PCP linked by calcium phosphate nanoclusters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 74, November 2017, Pages 1-11
Journal: International Dairy Journal - Volume 74, November 2017, Pages 1-11
نویسندگان
Thom Huppertz, Inge Gazi, Hannemieke Luyten, Hans Nieuwenhuijse, Arno Alting, Erix Schokker,